Texas tenderloin roast

10 Servings

Ingredients

Quantity Ingredient
1 Beef Tenderloin Roast (3 to 3 1/2 lb.)
1 teaspoon Dried oregano leaves
1 teaspoon Dried thyme leaves
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Ground white pepper
½ teaspoon Freshly ground black pepper
¼ teaspoon Ground red pepper

Directions

Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor. Place roast on rack in an open roasting pan.

Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover. Roast in a 425 degree oven for 45-50 min.

Remove roast when thermometer registers 135 degrees F for med-rare.

Let roast stand for 10 min. before carving. Slice thinly.

Serving Suggestion: Corn Bread Stuffing and Green Beans. Serves 10 to 12.

Note: A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on rack in open roasting pan at 400 degrees F for 45-50 min. For Round tip, roast on rack at 325 degrees F for 1½ hours.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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